Unit 6.6 The Energy of Food
The chemical composition of food influences the amount of
energy that the body can extract from it. Students perform
calorimetry lab experiments to measure the energy in foods.
Video program cues: 35:50-44:10

The chemistry of wine

"Sweetness is a flavor that we perceive,
and even though theres no real sugar left in the wine,
there is the element of sweetness that is given by
the chain of molecules, which are basically carbohydrates
left from the fruit. Also, the "Baberra" wine
has a naturally high acidity but it has what the white wine
and the cherry didnt have: tan. There is another kind
of acid, tannic acid, or tartaric acid, I should say, which
is the reason red wine goes so well with meat: the tannin
actually attracts proteins. And when you are having meat,
you are having proteins. People say, "let me include
in my bowl a piece of bread." When we are tasting a lot
of wine, what is actually better is a piece of Melrose beef,
because the protein in the meat electrically bonds with
the molecules of the tannin, which come from the skin of
the grape. All red grapes make white wine, which becomes
red when the juice is left with the skin, which has the
pigment and the tannin."